Having shellfish?

Pick a shellfish, then a cooking method; we've got the perfect wine pairing for all of your favorite under the sea delights.




NAKED
on the half shell
From Rias Baixas, Spain, Robaliño Albariño is intensely aromatic, displaying floral, almond, peach and grapefruit in its bouquet and an elegant minerality and freshness. This lovely 100-percent Albariño can complement raw clams with its lemony finish. $18

FRIED/SAUTEED
Spaghetti alla vongole with olive oil, garlic, parsley

Made from old vine Grenache and Syrah in the Rhône Valley, Chêne Bleu Rosé is an outstanding fragrant rosé with flavors of strawberry, red currant, mandarin and grapefruit. Crisp with a long finish, it stands up to spice. $28

GRILLED
Breadcrumbs, parsley, tomato purÉe

From estate-grown grapes in O Rosal in Rias Baixas, comes Santiago Ruiz Albariño’s unique palate of aromas, among them pear, mint, balsamic and laurel. It’s an ideal partner for shellfish and can accent dishes prepared with vegetables. $20

STUFFED & BAKED
casino with bacon, peppers, Parmesan cheese

From vineyards in Südtirol-Alto Adige, St. Michael-Eppan Pinot Nero presents savory aromas and flavor notes of tobacco, dried flowers and smoke. Its medium-bodied silky texture works well with clams, and its smoky notes with bacon and cheese. $17

SAUCED
chowder with chorizo sausage, potatoes, onions, cilantro

At the Galician mansion of Pazo Señoráns in Rias Baixas, pioneering winemaker Marisol Bueno makes Pazo de Señoráns Albariño, which has seductive aromas of honeysuckle, white peach, currants and apricot. $18


NAKED
on the half shell
Estate Argyros Atlantis has layers of citrus notes created when vines grow in the volcanic rock. From the island of Santorini, this 90-percent Assyrtiko blend has a natural smokiness, making it especially good with oysters. $16

FRIED/SAUTEED
panko with tartar sauce

With floral and ripe fruit aromas, displaying lovely pear, melon and mineral hints, Peter Zemmer Pinot Grigio, from grapes grown in stony chalky soil in Alto Adige, has the full body and lively acidity to match crustaceans to perfection. $16

GRILLED
under the broiler with bacon

A beautifully balanced Pinot from a single vineyard in Alsace, Zind-Humbrecht, Pinot Gris Calcaire has a gentle acidity that offsets the brininess of oysters and a smoky flavor, making it bacon’s best friend. $40

STUFFED & BAKED
Rockefeller with spinach

From grapes grown on a steep hillside estate in Alto Adige, Elena Walch Sauvignon Castel Ringberg, an elegant, exciting and crisp wine with notes of berries and herbs, even works well with green vegetables. $24

SAUCED
bisque with cream and white wine

A blend of Friulano, Chardonnay, Sauvignon and Pinot Grigio, Zuani Collio Bianco Riserva displays bright citrus fruit and hints of vanilla. From the Friuli Venezia-Giulia region, it has the body to match oysters with cream. $37



NAKED
ceviche with lime, tomatoes, onions
A blend of three white varieties, Terlano Terlaner Classico, from vineyards near the peaks of the South Tyrol in Alto Adige, is predominantly Pinot Bianco. With its lively acidity, flavors of peach, green apple, lemon and a hint of mint, it pairs perfectly with ceviche and tomatoes. $17

FRIED/SAUTEED
scampi with garlic, Vermouth

Grown in granite soil, giving it great minerality, Miudiño Albariño from Rias Baixas in Spain has floral and fruity aromas with lovely apricot and apple notes. With its bright acidity, this award-winning Albariño matches well with scampi. $18

GRILLED
marinated with fresh herbs, lemon, olive oil

From the Italian region of Collio and a vineyard planted at high elevation, Zuani Vigne Collio Bianco is a blend of white grapes. It has complex fruity aromas and a rich finish that stands up to shrimp marinated with basil, mint and thyme. $24

STUFFED & BAKED
crabmeat, breadcrumbs

From a family-owned estate going back to the 1600s in the mountainous region of Südtirol-Alto Adige, Tiefenbrunner Pinot Bianco has a beautiful bouquet of apples and tropical fruit, freshness and minerality that create a harmony with shellfish. $15

SAUCED
red pepper and leek risotto

From Sauvignon Blanc and Assyrtiko grapes grown in Greece’s northern wine region, Ktima Pavlidis Thema White has lovely aromatics—grassy, gooseberry, lime zest and grapefruit. Its earthiness and body marry well with shrimp and red pepper. $18



NAKED
steamed with lemon
With its vibrant acidity, complexity and long finish, Trimbach Riesling (from a twelfth-generation winery in Alsace) is a great seafood wine. It is dry, with hints of ginger, quince, white peach
and lemon. $20

FRIED/SAUTEED
sweet corn, lemon juice with rosemary-ginger vinaigrette

From a high altitude vineyard in Greece, Gai’A 14-18h Rosé has refreshing cherry and gooseberry flavors. It balances the sweeter notes of this dish while cleansing the palate. $16

GRILLED
Lobster tail with spicy Cajun butter

From vineyards planted at high altitude in the southern Tyrol, St. Michael-Eppan Lagrein is aromatic, with violet in the nose and savory notes of black cherry, blackberry and coffee. The Lagrein’s fine tannins work with spicy shellfish. $15

STUFFED & BAKED
breadcrumbs, tarragon, parsley, scallions

Domaine Paul Blanck Pinot Blanc from Alsace has a delicate herbal quality that echoes the herbs in this dish. With an elegant bouquet and silky texture, it matches many dishes, especially white cheeses. $15

SAUCED
lobster roll with mayonnaise, chives

A top Alsace sparkling wine, Lucien Albrecht Crémant d’Alsace is the perfect complement for lobster. Aged in the Champenoise method with a balanced berry flavor, the bubbles
keep the palate fresh against the creaminess of this dish. $22

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